1326. Currant Jelly.— Select sixteen pounds of small, old Dutch cur-
rants, not too ripe; those are preferable which are picked at the end of
the month of June. Place them in a copper basin on the hot stove,
and begin stirring them immediately from the bottom, using a wooden
spatula; when they begin to scald, pour them into a clean tub, and with a
pounder mash them thoroughly. Strain them through a flannel jelly-bag
back into the copper basin, adding to the juice seven pounds of granulated
sugar✪ Currant Jelly. Return the pan to the fire, and let boil until reduced to about half
the quantity, then dip in a skimmer, lift it up, and feel the jelly with the
two forefingers; close them, and open them slowly, if the jelly is
mucilaginous, then it is done; if not, cook for a few minutes longer.
Take it from the fire, and pour a little into every glass jar ready to use,
as this will prevent them cracking. Afterwards fill them up. When
DESSERTS. 377
thoroughly cold, which will be in about two hours, during which time
they must not be disturbed, cork them tightly, and put them in a closet.
Currant jelly prepared in this way will keep in good condition for two
years.
1827. Apple Jelly. — Put six good-sized apples into a saucepan after
cutting them into quarters ; add a pint of cold water and a quarter of a
lemon, then place it on a hot stove, and let boil for fifteen minutes. Place
a sieve over a vessel, pour the contents of the pan onto it, and let drain
thoroughly for fifteen minutes, then remove the sieve, and pour the apple
juice into a saucepan with a pound of granulated sugar✪ Apple Jelly. Replace it on
the hot stove, and let boil for thirty minutes, so that it be reduced to
half, then take it from the fire, and pour it into a stone jar to cool off
thoroughly, and use it when required for pies, cakes, or any other desired
purpose.
1328. Apple Sauce. — Press the apples cooked in the above (No. 1327)
through the sieve into a bowl, add half a pound of powdered sugar, a
teaspoonful of ground cinnamon✪ Apple Sauce, and mix well together for two minutes,
place it in a stone jar, and use when required.
1329. Cranberry Sauce. — Put in a saucepan one quart of fine, red,
cleaned cranberries with a gill of water; place it on a hot stove and boil
for fifteen minutes, then add five ounces of powdered sugar✪ Cranberry Sauce, and stir
lightly with a spatula for five minutes. Remove it from the fire, pour it
into a sieve over a vessel, and press well through with a wooden spoon.
Transfer it into a stone jar, and use when required.
The table
1889Page 321 · 4 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1326. Currant Jelly.— Select sixteen pounds of small, old Dutch currants, not too ripe; those are preferable which are picked at the end of the month of June. Place them in a copper basin on the hot stove, and begin stirring them immediately from the bottom, using a wooden spatula; when they begin to scald, pour them into a clean tub, and with a pounder mash them thoroughly. Strain them through a flannel jelly-bag back into the copper basin, adding to the juice seven pounds of granulated sugar. Return the pan to the fire, and let boil until reduced to about half the quantity, then dip in a skimmer, lift it up, and feel the jelly with the two forefingers; close them, and open them slowly, if the jelly is mucilaginous, then it is done; if not, cook for a few minutes longer. Take it from the fire, and pour a little into every glass jar ready to use, as this will prevent them cracking. Afterwards fill them up. When
thoroughly cold, which will be in about two hours, during which time they must not be disturbed, cork them tightly, and put them in a closet. Currant jelly prepared in this way will keep in good condition for two years.
1327. Apple Jelly. — Put six good-sized apples into a saucepan after cutting them into quarters ; add a pint of cold water and a quarter of a lemon, then place it on a hot stove, and let boil for fifteen minutes. Place a sieve over a vessel, pour the contents of the pan onto it, and let drain thoroughly for fifteen minutes, then remove the sieve, and pour the apple juice into a saucepan with a pound of granulated sugar. Replace it on the hot stove, and let boil for thirty minutes, so that it be reduced to half, then take it from the fire, and pour it into a stone jar to cool off thoroughly, and use it when required for pies, cakes, or any other desired purpose.
1328. Apple Sauce. — Press the apples cooked in the above (No. 1327) through the sieve into a bowl, add half a pound of powdered sugar, a teaspoonful of ground cinnamon, and mix well together for two minutes, place it in a stone jar, and use when required.
1329. Cranberry Sauce. — Put in a saucepan one quart of fine, red, cleaned cranberries with a gill of water; place it on a hot stove and boil for fifteen minutes, then add five ounces of powdered sugar, and stir lightly with a spatula for five minutes. Remove it from the fire, pour it into a sieve over a vessel, and press well through with a wooden spoon. Transfer it into a stone jar, and use when required.
Records on this page
Currant JellyApple JellyApple SauceCranberry Sauce